Milk Chocolate Ice Cream Cake

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Prepare a 20cm round cake pan with parchment paper.

   Tip: Use a non-stick cake pan for easy removal.

2. 2

   In a medium bowl, whisk together the flour, salt, and baking soda.

   Tip: Make sure to sift the flour for a light texture.

3. 3

   In a large bowl, cream together the butter and sugars until light and fluffy.

   Tip: Use an electric mixer for a faster prep time.

4. 4

   Beat in the egg and vanilla extract until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Gradually mix in the flour mixture until just combined.

   Tip: Don't overmix, or the crust will become tough.

6. 6

   Press the crust mixture into the prepared cake pan.

   Tip: Use a spatula to evenly distribute the crust.

7. 7

   Bake the crust for 12-15 minutes, or until lightly golden.

   Tip: Keep an eye on the timer, as the crust can burn quickly.

8. 8

   Remove the crust from the oven and let it cool completely.

   Tip: This is the most important step, as a cool crust is essential for a smooth ice cream filling.

9. 9

   In a large bowl, whip the heavy whipping cream until stiff peaks form.

   Tip: Use an electric mixer for a faster prep time.

10. 10

    Fold in the milk chocolate chips until well combined.

    Tip: Be gentle, as you don't want to melt the chocolate.

11. 11

    Spoon the whipped cream mixture into the cooled crust.

    Tip: Make sure to leave a 1-inch border around the edges.

12. 12

    Freeze the cake for at least 2 hours, or until set.

    Tip: This is the hardest part, as waiting for the cake to freeze can be challenging.